Homemade Raspberry Jam

Rspberry jam (15 of 19)

Summer is coming! We honestly could not be more excited. With summer comes berries and with berries come all our favorite berry recipes — ice cream (if you haven’t seen last week’s post on homemade blackberry vanilla bean ice cream, definitely check it out), pies, and of course, berry jam! This week, we decided to share our favorite homemade raspberry jam recipe with you all. From morning breakfasts with toast, brunch with croissants and brie, or tea with scones, this jam is a staple item in our diets.

Whether you want to add a little something extra to your meals at home or you need the perfect summer gift for your friends, this jam is your answer. It’s surprisingly easy to make your own jams at home and delightfully better than anything you can buy at your local grocery store – guaranteed!


Ingredients/Materials:

  • 1 lb raspberries
  • 4 cups sugar
  • 1 lemon
  • Saucepan
  • Wooden spoon
  • Ladle
  • Candy thermometer
  • 5 8oz. mason jars
  • Twine
  • Labels

Rspberry jam (1 of 19)


Wash your berries well before you begin.

Rspberry jam (3 of 19)

Combine sugar, raspberries, and lemon juice into a large saucepan over high heat.

Rspberry jam (5 of 19)Rspberry jam (8 of 19)

Stir continuously until mixture is brought to a boil.

Rspberry jam (6 of 19)

Insert a candy thermometer and keep stirring and skimming foam from the surface (as needed) until the mixture reaches 221˚F.

Rspberry jam (9 of 19)

To test if the mixture is ready the be jarred, scoop a small amount into a bowl and place into the freezer for 3 minutes. If the jam has a gelatinous consistency when taken out, you’re ready to proceed.

Rspberry jam (7 of 19)

Using a ladle, transfer the jam from the saucepan into the mason jars. Seal and place in the fridge for 12-24 hours for best results. If you are gifting the jam and want to add an extra touch, create labels and attach to the jar with twine. Enjoy!

Rspberry jam new (1 of 1)

** Note: in the interest of time, we did not go through the canning process. This process is not necessary unless you plan on storing the jam over a period of months.**

Rspberry jam (19 of 19)Rspberry jam (18 of 19)Rspberry jam (14 of 19)

Happy jamming!

– Kirby and Michelle

 

 

 

Homemade Blackberry Vanilla Bean Ice Cream

blackberry (11 of 14)

Alas! Summer is near and our favorite foods are once again returning to our daily lives (watermelon, gazpacho, peach cobbler, rosé anyone??). A few weeks ago when the sun was out and early signs of summer were wafting throughout the air, we caught the ice cream bug. A little too chilly for sorbet, but warm enough to daydream of tropical fruit and juicy, plump berries, we settled on this recipe. This homemade vanilla bean ice cream with fresh blackberry swirled throughout is such a special treat and one that really makes it feel like summer is just around the corner.


Ingredients:

  • 2 cups heavy cream
  • 1 cup half & half
  • 1 cup granulated sugar
  • 2 vanilla beans
  • 6 large egg yolks
  • 1 small container of blackberries
  • 1 lemon

blackberry (5 of 14)


Prepare an ice water bath by filling a large mixing bowl with water and ice, then set aside. In a medium saucepan, combine the cream, half & half, and 2/3 cups of sugar. Split the vanilla beans in half and carefully scrape away the seeds into the pan. Simmer over medium heat for approximately 12 minutes, until the sugar is dissolved.

blackberry (1 of 14)

While that simmers, whisk the egg yolks in a large bowl until slightly frothy.

blackberry (3 of 14)

Remove the cream mixture from the heat and slowly pour 1 cup of it into the egg mixture, continuously whisking until smooth. Pour the egg/cream mixture back into the saucepan and cook over low heat for about 2 minutes, constantly stirring, until you have a creamy custard.

blackberry (4 of 14)

Remove the mixture from the heat and pour it into a fine sieve, using a spoon to press it through.

blackberry (6 of 14)

Place the bowl of strained custard into the ice bath and allow to chill until completely cool.

blackberry (7 of 14)

Meanwhile, place the blackberries into a small sauce pan, along with the remaining 1/3 cup of sugar and the juice of half a lemon. Cook on medium heat, occasionally stirring, for about 15 minutes, until the berries have broken down and the sugar is dissolved. Don’t be afraid to mash the berries as they cook.

blackberry (2 of 14)

The result should be a thick, ruby red sauce filled with seeds.

blackberry (8 of 14)

Press the sauce through a sieve to remove those pesky seeds.

blackberry (9 of 14)

When the vanilla custard has cooled, pour it into the ice cream maker (or any tupperware container if your don’t have one). Turn the mixer on and allow your ice cream to freeze until it is the consistency of soft serve. Then gently pour your blackberry sauce into the ice cream, folding it a few times. Be careful not to overfold or you will lose the pretty red swirls and it will just turn pink.

blackberry (10 of 14)

Place the ice cream in the freezer and continue to chill until it hardens to your desired consistency. Then serve with fresh blackberries!

blackberry (12 of 14)blackberry (14 of 14)blackberry (13 of 14)

Happy one month until summer!

-Kirby and Michelle

My Mom’s Deviled Eggs Recipe

Deviled eggs LA (20 of 22)Deviled eggs were one of those foods that as a kid, I decided I hated (despite trying them), and very adamantly stuck to that decision. I thought they were so gross, and I never understood why everyone flocked to them at family gatherings, gobbling down one after the other. It wasn’t until a few years ago when I was working in a restaurant and I had to taste everything on the menu, that I tried my first deviled egg. And I fell in love. Silly child me.

Although a bit fiddly, they are so simple to make, and everyone somehow has their own version of the recipe. In my family, my mom makes the most amazing deviled eggs and everyone knows it. They are a bit tangier and spicier than most – just the way I like them. A few weeks ago my boyfriend Alex and I (and our dog Lola) drove to Santa Fe to visit my mom. We had the most incredible visit filled with delicious food, cozy movie nights, and board games on the patio by the fire. It was perfect. I took advantage of the trip to get her famous deviled eggs recipe to share with you all. They go great with margaritas 😉

Happy belated Mother’s Day to my incredible mother Jody, the strongest, most inspiring woman I know.

Deviled eggs SF (12 of 12)


Ingredients: (yields 24 deviled eggs)

  • A dozen eggs
  • 3 tablespoons unsalted butter, softened
  • 4 tablespoons mayonaise
  • 4 tablespoons rice vinegar or apple cider vinegar
  • 1 teaspoon sugar
  • 2 tablespoons grainy mustard or dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste
  • Sieve
  • Piping bag or plastic ziplock bag
  • Star shaped piping tip

Deviled eggs LA (2 of 22)


Fill medium pot half way with water and bring to a boil. While the water heats, prepare an ice bath in a casserole dish or large bowl. Gently place the eggs into the boiling water and allow to cook for 11 minutes. Carefully remove with a slotted spoon

Deviled eggs LA (1 of 22)

Place the cooked eggs into the ice bath and leave them there until they are completely cool.

Deviled eggs LA (4 of 22)

Gently peel away the shells, careful not to peel away and of the egg whites. Discard the shells and rinse the peeled eggs so that no remaining shell bits are stuck to the outside.

Deviled eggs LA (5 of 22)

Cut each egg in half.

Deviled eggs LA (8 of 22)

Carefully pop the yolks out of the egg whites and place them in their own bowls.

Deviled eggs LA (9 of 22)

Mix all of the ingredients except the salt, pepper and hot sauce in with the yolks. Throughly mash with a fork to get rid of any lumps. Spoon the mixture into a sieve. Using the back of a spoon or your clean hands, press the yolk mixture into the sieve and into a bowl beneath it. This will give you a perfectly creamy consistency. And yes, I now realize I need to buy a new sieve.

Deviled eggs LA (10 of 22)

The mixture should be smooth and lump-free. Now you can add the salt, pepper and hot sauce to your liking. You can adjust the recipe at this point to however you like it. If you prefer it a little tangier, add more vinegar and mustard. If you want it creamier, add butter or mayo.

Deviled eggs LA (11 of 22)

Once the filling is exactly how you like it, spoon it into a piping bag or plastic ziplock fitted with a star shaped tip. Pipe the eggs full of mixture. Don’t be afraid of using too much because you won’t run out – remember you’ve added a bunch of stuff to the yolks!

Deviled eggs LA (12 of 22)

Finish by garnishing with paprika and/or dill.

Deviled eggs LA (17 of 22)Deviled eggs LA (19 of 22)

Serve with cornichons on the side. Margaritas are optional – but highly recommended.

Deviled eggs LA (21 of 22)

Deviled eggs SF (2 of 12)Deviled eggs SF (7 of 12)Deviled eggs SF (9 of 12)Deviled eggs SF (11 of 12)

Happy belated Mother’s Day to all the moms out there!

-Kirby

Pressed Flower Bookmarks

FlowerBookmarks (14 of 17)

My mom, sister, and I have totally been obsessing over the countless girl thrillers hitting the stands over the past couple years. Gone Girl, Girl on the Train, The Woman in Cabin 10 — you name the book, chances are we’ve not only read it, but devoured and thoroughly discussed it. In a way, these books have been something for us all to bond over. With us all living in different cities, doing our own things, we always make time to call each other and discuss the characters and crazy plot twists in our “book of the month”.

I’d been brainstorming for the perfect Mother’s Day gift for months when it hit me, pressed flower bookmarks! While we are all pretty avid readers, we struggle with the same problem of finding something to mark our place after a good reading session — I guess you could say the apples don’t fall far from the tree. 😉 While napkins and old receipts do the trick, there is something about having a handmade bookmark that makes the experience that much more special.

These pressed flower bookmarks are so cute and personal, and the perfect gift for the resident bookworm in your life. Even more, it’ll go great with our newest book of choice, Paula Hawkin’s (author of Girl on the Train) newest thriller, Into the Water!!


Materials:

  • Flowers
  • Parchment paper
  • Heavy books
  • Elmer’s glue
  • Construction paper
  • Scissors
  • Twine
  • Iron and ironing board (optional step)
  • Lamination pouches (optional step)

This past weekend, I was home in Half Moon Bay visiting my parents. I found these beautiful flowers along the coast one day while taking my dog, Noodles, for a walk — perfect for the pressed flower bookmarks I had been imagining. I went for small, vibrant flowers that would easily mount onto small, bookmark-sized paper, but feel free to go with whatever flowers you desire.

Next, I lined a page of a book with parchment paper and carefully placed the flowers inside. It’s important to make sure to arrange the flower petals carefully as they will be permanently frozen in that position. Close the book shut firmly, and place under the weight of several books or other heavy objects. Ideally, you will leave the flowers for seven to fourteen days to see the best results.

FlowerBookmarks (2 of 17)FlowerBookmarks (3 of 17)

However, not all of us have the time required to completely remove the moisture from the flowers. If you don’t have that time, don’t fret! There is still a way to make this craft work for you. Rather than placing the flowers and parchment paper inside a book, place them underneath an iron instead. Hold the iron (silk/light settings) in place for fifteen seconds before removing and letting cool for the same amount of time. Repeat this process until the flowers are completely dried out, but be careful not to let them burn!

FlowerBookmarks (4 of 17)

Once the flowers are completely dried, I arranged them onto the bookmark-sized paper. Secure the flowers to the paper with glue. I found that because the flowers are so small and delicate, it was easier to tack the flowers down with glue and a toothpick. A little bit of glue really goes a long way and it’s very easy to overdo it.

FlowerBookmarks (7 of 17)FlowerBookmarks (8 of 17)FlowerBookmarks (9 of 17)The next step is completely optional, but I decided to laminate the bookmark. This step will protect the flowers from any wear-and-tear long-term, but it is by no means is necessary!! Once the bookmark is to your liking — laminated or not — punch a hole at the top of the paper. String twine through the hole and tie the ends together to hold. I found that this addition nicely complemented the rustic charm of the presse.

FlowerBookmarks (10 of 17)

And just like that, your pressed flower bookmarks are finished and ready to use!

FlowerBookmarks (12 of 17)FlowerBookmarks (11 of 17)FlowerBookmarks (15 of 17)FlowerBookmarks (17 of 17)

Happy Mother’s Day, Mom — I love you!!

– Michelle

Homemade Sugar Cube Tins

sugar cubes (17 of 17)

Is there any time in a day more important than coffee time? When we’re moaning and groaning at 6:30 a.m., hair in a nest on our heads, drool still dried onto our faces, the only thing that gets us out of our warm beds is the comfort of the glorious coffee maker.

This craft makes that coffee time a little bit more special (it’s true, that is possible!). We made our own sugar cubes and decorated little tin cans to put them in. It is pretty enough to set out on the counter and we don’t know why but for some reason sugar is much more exciting when it comes in tiny cubes! We made one batch plain and one with cinnamon and cocoa. In the future we’ll try out some new ideas such as raw sugar or adding dried mint leaves for tea.


Materials

  • Sugar
  • Cinnamon and cocoa (optional)
  • Sugar cube molds

sugar cubes 1 (1 of 6)sugar cubes 1 (2 of 6)sugar cubes 1 (3 of 6)

sugar cubes 1 (4 of 6)

sugar cubes 1 (5 of 6)

sugar cubes 1 (6 of 6)

sugar cubes (15 of 17)

sugar cubes (1 of 17)

 

sugar cubes (8 of 17)

sugar cubes (11 of 17)